Friday, 16 November 2012

Cheese and Onion Homity Pie

Rations were in full force back then , fresh produce could be hard to come by. Food on the farm in Wales where she served was used. On the farm where she worked, eggs leeks cheese and potatoes were often used as a main meal. There are many variants to the dish. Homity Pie was often served in pastry with just onion cheese and potato. Happily rationing does not apply nowadays and more ingredients can be used. Seasonal veg, bacon or pancetta works very well.

I make it as a souffle type dish using eggs to give it substance and a lovely puffed up appearance. Its a great recipe for leftovers, mash eggs and cheese. Without the bacon and using leeks when in season, this is a great frugal but tasty dish.

It works well for Slimming World members, Fry Light works well instead of oil, also the cheese can be measured for a Healthy Extra A allowance. (42g of low fat cheddar) I use 168 g for 4 servings, you can use more if not following a SW diet.I used the new Bisto Stock Melts for this recipe, any fresh vegetable stock would be good as well.

You will need a large frying pan or a large saucepan to fry the mixture and add the ingredients to.

The mixture does not look entirely appealing in the preparation stage, please trust me, the taste is great, its comforting, stodgy and not at all what you would imagine as a low fat dish. I am a happy size 8 dropping three dress sizes eating this at least once a month. Served with super free foods, salad, baked beans or vegetables. It always amazed me as it tastes so naughty.

It serves 4 but feel free to halve the recipe.

Ingredients

2 lbs of potatoes peeled and chopped.

1 onion

2 medium leeks

A large handful of peas

Pack of smoked bacon fat removed and chopped

2 garlic cloves

1/2 tsp of thyme

168 to 250 g of grated mature cheese.2 eggs

150 ml vegetable stock

Preheat the oven to Gas 6, 200 C or Fan 180.

Cook potatoes and mash, set to one side.

Meanwhile cook the leeks and the onions until nearly soft and add the bacon pieces and garlic.

Once cooked, add the mash to the mix, then add the eggs, thyme and stock. The mixture will be quite liquid. Add in two third to three quarters of the cheese, beat well.

Add the mixture to a large ovenproof dish or individual dishes.

Sprinkle over the remaining cheese.

Decorate with tomato slices and place in the oven, cook for 20- 30 minutes until golden brown.